A festive recipe for orange cranberry scones with orange zest and fresh cranberries, finished with cranberry glaze. Heavy cream adds moisture and tenderness, but we’ve got you covered with a vegan option as well.
Orange Cranberry Scones With Cream
We love cream tea scones, and using high-fat cream in scone recipes increases both moisture and tenderness. When you make these orange cranberry scones, be sure to keep your cream, butter, and even your flour, super cold to ensure maximum flakiness
Fruit Substitutions For Cranberries
Orange and cranberry is a classic, festive combination, but even if you omit the cranberries you’ll still have a tasty orange cream scone.
If you don’t love cranberries, consider swapping them out for any other berries you like. Raspberries or blueberries are great! Feel free to substitute them in the glaze as well.
Making A Glaze For Scones
To make the glaze for our orange cranberry scones, combine a handful of fresh cranberries (about ¼ cup) in a blender with a tablespoon of milk (or plant-based milk if you’re making the scones vegan).
Purée the cranberries and milk until smooth, then strain the mixture, and reserve the pink milk. Add sifted icing sugar (also called powdered sugar or confectioners sugar) by the spoonful to the pink milk to make a smooth runny icing then drizzle it over your cooled scones.
If your icing is too thick, add more milk by the teaspoon until you are happy. If your glaze is too runny add more icing sugar.
Make These Scones Vegan
To make our orange cranberry scones vegan just substitute cold vegan butter for regular butter, and vegan creamer for heavy cream. Other than that follow the recipe as written!
Looking For More Scone And Biscuit Recipes? Try:
- 2 cups white flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ cup butter, cold, cut into small pieces
- ½ cup 35% heavy cream
- zest of one orange
- 1 teaspoon vanilla
- 1 cup fresh cranberries, divided
- 1 tablespoon milk
- 1 tablespoon icing sugar, sifted
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Cut ¾ cup of cranberries in half. Reserve the other ¼ cup for the cranberry glaze.
- Mix the flour, sugar, and baking powder together in a bowl.
- Use a fork or pastry cutter to blend the cold butter into the flour until the mixture is coarse and sandy. The butter pieces in the flour should be no bigger than green peas.
- Add the cream, orange zest, vanilla, and ¾ cup of halved cranberries to the flour mixture. Mix gently and quickly with your hands until everything comes together to make a rough dough.
- Sprinkle a work surface lightly with flour. With your fingertips, pat the scone dough into an 18cm (7-inch) disk. Cut the dough into 8 wedges and brush each scone with a bit of cream.
- Place scones on prepared baking sheet. Bake for 20-25 minutes, or until golden. Cool on a rack and glaze.
- Make The Cranberry Glaze - Combine ¼ cup fresh cranberries and milk in a blender. Purée until smooth then strain, reserving pink milk. Add sifted icing sugar, one teaspoon at a time, to make a smooth runny icing. Drizzle over cooled scones.
Make these scones vegan by substituting vegan butter for regular butter, and vegan creamer for heavy cream.
Amount Per Serving: Calories: 326Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 264mgCarbohydrates: 38gFiber: 2gSugar: 12gProtein: 5g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.